My new favorite chocolate cake!!! This was a hit for the party where the birthday boy requested chocolate cake. Very moist. I used Penzey's Dutch processed cocoa and it was so yummy. As a strict believer that you follow every recipe as written the first time you make it, I admit, I cheated. When I had my cup of boiling water ready to pour into my batter, I grabbed the bottle of instant coffee and stirred a tablespoon or so into it. YUM! I will always make this cake w/ coffee instead of water now. To die for. Now, to find the perfect frosting....
The moistest cake we have ever had. Sinking was not a problem, but frosting such a gentle cake was. Anyhow, I've never been foot at it and the taste was all that mattered to me and everyone else eating. Followed the recipe to the letter, using boiling water at a level halfway between 2/3 and 1 cup. (5/6? Lol). Will try espresso substitution next time. And adding cream of tartar, too.
The perfect classic chocolate cake! It is so tasty, moist and not overly sweet. I made it for my dad's birthday party and all the guests loved it. Perhaps this is the best of this type of cake that I've ever tried.
love this cake!!
My family made this cake with Kittencal's chocolate frosting for me as a Valentine's day gift and it was AMAZING! It rivals a very popular local restaurant's chocolate cake and I highly recommend that you try this recipe. My family used a 13 x 9 pan and there was a very slight fall in the middle of the cake.
This was my first homemade chocolate cake! It came out perfect although I used 1 cup of sugar instead of 2!....GREAT RECIPE!
Cake was delicious and moist. I substituted coffee for the cup of water and it was great. Family members loved cake. I've made it twice and it is gone within an hour. I must admit the batter was thin just as you said but it made. I was afraid it wouldn't bake but boy when it was all said and done it was fantastic. This is my go to cake now. Thanks for sharing.
Whoa! I used this recipe for my first attempt at making chocolate cake from scratch, and, I kid you not, my results were as good or better than a professional bakery's?!?!?! My husband and I have gotten chocolate cake and cupcakes many times from lots of bakeries over the years, so to have something come out of my oven that I whipped up on a whim one afternoon is incredible.
As suggested by other reviewers, I used only 2/3 cup boiling water and mixed in 1 tsp of espresso powder for the coffee flavor. The batter was thinner than I'm used to seeing with boxed cake mixes but it baked up fantastic!
I made cupcakes and my total baking time was about 25 minutes -- however, I did overfill the liners so the 20 minute estimates from other reviewers might be closer to the mark when I next make these.
They tasted kind of bland when they first came out of the oven, even with icing smeared on it (I couldn't wait.) However, once they cooled for 2 hours or so and I piped straight all-butter buttercream they tasted better. Then once they had a chance to sit overnight in a container and the icing crusted up just a bit? OMG, PERFECTION. Richly chocolatey but not overwhelming, not too sweet so biting into it with icing doesn't make you feel instantly toothachey, and the density and crumb are just right.
Seriously just blown away how this recipe is professional, bakery quality. And not much harder than a box of cake mix, just requires a few more measuring cups and spoons. Total keeper!
I did add an extra 1/4 cup of cocoa but other than that I followed the directions. The end result was a luscious & chocolaty cake that paired perfectly with http://www.spectrumorganics.com/shared/recipe.php?rid=108 .
This was my first ever cake. It's delicioussssss. I think the best cake i've ever had with the right amount of moisture. I'm Miss Chef at home now :D